A pail of bone soup was 50°F after cooling in a covered plastic pail for longer than 6 hours int he walk-in refrigerator. The high temperature sanitizing automatic dish machine did not provide at least 160°F water to the utensil surface after the final rinse cycle. The bulk salt and sugar containers on the dry storage shelves were constructed of non-commercial grade plastic. A non-commercial grade food processor was present on the dry storage shelves. Several non-commercial grade rice steamers were in use in the kitchen. Excessive ice buildup was present on the walls inside the ice cream freezer. The three-compartment sink wall caulking was not completely sealed to the wall. Cardboard was present lining the rolling food cart by the fryer. The door gaskets were soiled with food debris on the cooks line cold top refrigerator, and the beverage refrigerator. The exteriors of two soy sauce buckets on the cooks line were soiled with food debris. The sides of the fryer were soiled with an accumulation of grease. The cooks line ventilation hood filter screens were soiled with grease. The top of the automatic dish machine was soiled with debris. Beverage glasses were stacked together while still wet at the front wait station. Tongs were stored on the oven handle, with food contact surfaces exposed to contamination. A rice scoop was stored in a glass of room-temperature water, at the front service counter. The mopsink basin was soiled with grime. The floor was soiled with grime below the three-compartment sink, and behind the grill. The floor drain was soiled with grease below the soda fountain.
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